This recipe is a family favorite. I make it chunky. Its wonderful on crackers, pork and even alone.
It takes the fruits of our fall harvest and brings them together for a savory treat.
We have tried using Splenda with this recipe.( it worked great!) Adjusting the sugar level in this recipe is also an option. I prefer a less sweet sauce. So feel free to adjust.
A great replacement for plain ol apple sauce.
- LINDA'S OCTOBER BUTTER
- 8 medium apples
- 2 large firm Anjou pears
- 3 cups orange juice
- 2 cinnamon sticks
- 2 cups mashed, ripe bananas (3-4 medium)
- 2 tablespoons lemon juice
- Wash apples and pears. Cut into small pieces, but do not peel or remove cores. Place in large skillet with orange juice and cinnamon sticks. Cover and cook over moderate heat until very soft, about 45 minutes to 1 hour. Remove cinnamon sticks, force cooked mixture through a food mill, discarding skins and seeds. Combine the apple pear mixture with mashed banana and lemon juice in a kettle. Boil gently until mixture is thick enough to mound slightly on a spoon. Stir frequently during cooking. Measure thickened fruit mixture and return to kettle. Add half asmuch sugar as there is fruit mixture.
- (EXAMPLE: 3 cups sugar for 6 cups fruit)
- Boil gently, stirring frequently, until thickened, about 20 to 25 minutes.
- Remove from heat and pour into hot, sterilized jars.
- Adjust lids and process in boiling water bath canner for 10 minutes.
- (Or pressure cooker, 5 pounds pressure for 5 minutes).
|Amount Per Recipe||%DV|
|Recipe Size 2375g|
|Calories from Fat 39||3%|
|Total Fat 4.67g||6%|
|Saturated Fat 0.86g||3%|
|Trans Fat 0.0g|
|Total Carbs 329.05g||88%|
|Dietary Fiber 40.5g||135%|